Preheat the oven to 350 °F.
Line a cookie sheet with parchment paper (or spray with cooking spray).
In a heavy saucepan over medium heat, whisk together the coconut milk, agave nectar, and salt.
Add the matzah cake meal and whisk thoroughly.
For chocolate macaroons: add 2 Tablespoons cocoa powder to the coconut milk/agave mixture.
Heat the mixture to a full boil, and continue to boil for about two minutes or until it has thickened
Remove from the heat and whisk in the vanilla and shredded coconut.
Drop the mixture by heaping teaspoonfuls onto the baking sheet.
Bake the macaroons for about 16 minutes, or until golden brown.
Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.
The original recipe that I modified was Vegan Coconut Macroons from Livestrong.
TIP: Coconut milk in a can tends to separate – I put the whole UNOPENED can in a bowl of hot water for a couple of minutes, then shake well.